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Potato and Kale Tart

I have been going to a local vegan bakery (Beet Box) a lot! I am addicted. I posted a picture of their potato and kale savory tart on my photo blog and a follower Allyhope18 at HopefullVegan asked me if I had a recipe for this. So here is my take on a potato and kale tart!

Potato and Kale Tart

Filling:

3 Yukon gold potatoes

1 bunch of kale

2 cups raw cashews

4 cups filtered water + ½ cup more for blending

juice of 1 lemon

1 tablespoon white wine vinegar

1 ½ tablespoons nutritional yeast

1 teaspoon fine grain sea salt

Soak cashews four hours – overnight in filtered water

Drain all water and blend with ½ cup filtered water, lemon juice white wine vinegar, nutritional yeast , and half of salt, until smooth (this will take at least 10 minutes unless you’re working with a high-powered blender like a vitamix or blendtec) .

You may need to add more water if your cream cheese is a bit too thick – for example if it looks more like cashew butter than cream cheese, but don’t add too much.

Test seasoning, add more salt if needed and blend to finish.

Cut potatoes into small bite size pieces. Boil potatoes until fork tender. Place kale in colander and wash. Rip into small bit size pieces, removing the stems. Pour boiling water from potatoes over the top on the kale, and drain the excess water out.

Mix potatoes and kale with cashew cream cheese, and set aside until it is time to fill tarts.

Crust:

2 1/4 cups all purpose flour

1/2 cup (more as necessary) coconut oil, cool enough to be solid

1 teaspoon salt

1 tablespoon cane or demerara sugar

1/3 – 1/2 cup ice water

In a food processor Start by placing the flour, salt, and sugar in the bowl of a food processor fitted with the S blade. Pulse to combine. Add your solid coconut oil and pulse until mixture is crumbly and will stick together when you squeeze it. Pulse in 1/3 cup water, or until the dough holds together well when you make a handful of it and is visibly starting to come together in the food processor.

Turn dough onto a clean, dry surface that has been dusted with flour. If you’re not ready to use the crust, shape it into a flat ball, wrap with saran, place in a freezer bag, and freeze. If you are ready to use it but not this very second, you can store it in the fridge till it’s time to bake.

Assembly:

Preheat over to 350 degrees.

Cut dough into 8 pieces, and roll out into small circles to cover the inside of a large muffin tin or mini tart pan. Prick bottom of crust with a fork. Line dough with foil and weight down with oil beans or rice.

Bake for 15 minutes.

Remove foil and beans. Fill each crust with potato and kale filling. And bake for 20 more minutes or until crust is a light golden brown color.